Cookbook:Beef Stew 2
|Beef Stew 2|
- 60 g flour
- salt to taste
- pepper to taste
- garlic powder to taste
- 50 ml olive oil
- 1 medium onion, peeled and chopped
- 500 g beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
- 1 l beef broth
- 200 g potatoes
- 100 g frozen carrots
- 100 g frozen mushrooms
- 1 can (400 g) diced tomatoes
- marjoram to taste
- one large or two small bay leaves
Mix the flour, salt, pepper, and garlic powder together in a small bowl.
Heat a large saucepan on the stovetop, add olive oil and chopped onion.
Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, till the beef and potatoes are tender.